ounces (1 stick) unsalted butter or margarine
ounces (8 tablespoons) flour
sprigs thyme (stems removed)
large Spanish onions finely chopped
VERY IMPORTANT - Saute slowly, finished when mixture resembles wet sand - DO NOT BROWN
Process, blender or emulsifier 1 - 28 ounce jar or can roasted red peppers with half of liquid and 2 tablespoons garlic. Bring to a complete boil. Add above onion mixture.
Add - 16 ounces Chicken stock
cups half and half
Simmer slowly to desired temperature
Add - 3 tablespoons freshly grated Parmesan cheese before serving.
Ladle and serve